Rellenong Talong (Stuffed Eggplant)

• 6 long eggplant (unpeeled)
• 1 quart water
• 1 tbsp. salt
• 1/3 cup shortening
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 eggs, slightly beaten
• ½ lb. lean pork, chopped

In a large saucepan cook eggplants with water and 2 tsp. of the salt until eggplants are almost tender. Drain thoroughly.
Make a lengthwise slit in each. Melt 1 tbsp. of the shortening in skillet; saute garlic and onion lightly. Stir in pork and remaining salt and cook until pork is browned.
Stuff eggplant with pork mixture. Dip uncut sides into eggs; spoon beaten eggs over stuffed side. Melt remaining shortening in skillet; fry eggplants until they are golden brown. Makes 6 servings.